Chocolate cupcakes

1. Preheat your oven to 392°F/200°C and place the cupcake liners in a cupcake or muffin pan.
2. Start by mixing together the dry ingredients, flour, cocoa, baking powder, baking soda, instant coffee powder and pinch of salt in a bowl.
3. In a separate bowl, whisk together the vegetable oil, powdered sugar, eggs and vanilla until smooth.
4. Then alternately add the dry ingredient mixture and the buttermilk and mix gently until smooth.
5. Using an ice cream scoop, fill the cupcake liners halfway. (no more or they will overflow)
6. Bake for about 12 to 15 minutes.
7. Let the cupcakes cool a little before removing them from the pan and then let them cool completely at room temperature on a cake wire.

Marshmallow Fluff Icing

1. Place water and sugar in a saucepan and heat over medium heat.
2. Check the temperature with a cooking thermometer, the syrup should reach 244°F/118°C
3. Meanwhile, place the egg whites in the bowl of your stand mixer and when the thermometer reads 239°F/115°C start to whip at medium speed.
4. As soon as the syrup has reached 244°F/118°C, lower the speed of the stand mixer and pour the syrup over the egg whites.
5. Resume mixing on high speed, add vanilla and beat for another 5 to 7 minutes.
6. Place marshmallow frosting in a piping bag fitted with a round tip.
7. Swirl the frosting onto the cupcakes.
8. Place your cupcakes in the freezer for at least 30 minutes.

Chocolate shell

1. Melt the chocolate and oil together in a double boiler over low heat.
2. As soon as your chocolate has completely melted and is liquid, transfer it to a deep bowl or glass large enough to dip the cupcakes into.
3. Remove the cupcakes from the freezer and dip them into the melted chocolate.
4. Allow the chocolate shell to harden completely before serving the cupcakes.